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John Setzler

Crab Stuffed Portobello Mushrooms

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If you are a fan of stuffed mushrooms, I'd suggest giving this recipe a try with some big fat portobellos!  This treat is quick and easy to make on your kamado!
6 large portobello mushrooms
8 ounces of crab meat
1 beaten egg
1/2 cup bread crumbs
2 tbsp finely chopped onion
2 cloves finely minced garlic
1 tsp dried thyme
juice of 1/2 lemon
salt and pepper to taste
1/2 cup of your favorite shredded cheese
Remove stems and spoon out the scales of the portobello mushrooms.  Finely chop the stems and place them in a mixing bowl.  Combine the rest of the ingredients except the cheese in the mixing bowl with the chopped stems and mix well.  Spoon the stuffing into the mushroom caps and place on the grill at 375-400 degrees for about 10 minutes.  Place some shredded cheese on top of the stuffed mushrooms and cook for another 5 minutes.

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